Smokin Potato Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 tablespoons canola oil, plus more for the grill 2 pounds Yukon gold potatoes (5 to 6 potatoes) 2 teaspoons smoked paprika Kosher salt and freshly cracked pepper 1 cup diced celery (from 2 to 3 stalks) 4 green onions, sliced 1 tablespoon minced fresh cilantro 1/2 cup sour cream or greek yoghurt 1/2 cup mayonnaise 1 teaspoon yellow mustard Juice of 1/2 lemon
			In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, and the lemon juice. Adjust the salt as needed. Preheat a grill to medium Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat. Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and dice into 3/4-to-1-inch pieces. While potato's are still warm fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.